Bring a large pot of salted water to a rolling boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.

In a large skillet, heat olive oil over medium-high heat. Crumble the sausage into the pan, cooking for 5-7 minutes until browned. Transfer to a plate, leaving rendered fat in the skillet.

Reduce the heat to medium and add minced garlic to the skillet. Sauté for about 30 seconds, then pour in the dry white wine, stirring to scrape up browned bits. Cook until reduced by half, about 2-3 minutes.

In a small bowl, mix cornstarch with a tablespoon of water to form a slurry. Add heavy cream and tomato paste to the skillet, stirring to combine. Incorporate sun-dried tomatoes, oregano, and red pepper flakes, and simmer for 2 minutes.

Return the cooked sausage to the skillet and stir to combine. Simmer for an additional 3-5 minutes until desired consistency. Add reserved pasta water if the sauce is too thick.

Add the drained pasta to the skillet and toss to coat well. Serve immediately garnished with fresh basil and grated Parmesan.